Bring a large pot of salted water to a rolling boil. Add pasta and cook for 8-10 minutes, until slightly softer than al dente. Drain and rinse under cold water.

In a mixing bowl, whisk together lemon juice and zest, white balsamic vinegar, Dijon mustard, salt, and black pepper. Incorporate capers and walnuts.

While whisking, gradually drizzle in olive oil to emulsify and create a smooth dressing.

Add cooled pasta to the dressing, gently tossing to coat. Let sit for a minute to absorb flavors.

Fold in fresh arugula and optional basil leaves, allowing arugula to slightly wilt.

Transfer to a serving dish and garnish with extra lemon zest and Parmesan curls. Serve chilled or at room temperature.